Complete Monthly Spice Stock-Up | Spice Box of 20 Whole Spices (Sabut Masala), Sourced Across India

The Complete Monthly Spice Stock-Up is a spice box of 20 single-origin spices, mostly whole sabut masala (साबुत मसाला), for a full month of cooking in your Indian kitchen. It covers daily basics like jeera, dhania and haldi and aromatic spices like elaichi, laung and dalchini. Buy this spice box online and skip buying one packet at a time.

What is inside the spice box

• Kerala: Idukki green cardamom, Idukki mace (javitri), Idukki shelled nutmeg (jaiphal) and Wayanad black pepper.
• Tamil Nadu and Northeast India: Kanyakumari cloves from a GI-registered origin, Manipur cassia cinnamon and Lakadong turmeric from Meghalaya.
• Rajasthan: Jodhpur cumin, Jodhpur fennel (moti saunf), Jodhpur thin fennel (patli saunf), Jodhpur fenugreek (methi dana), Mathania kasuri methi, Ramganj Mandi coriander and Pratapgarh poppy seeds.
• Madhya Pradesh and Haryana: Neemuch kalonji, Neemuch ajwain, Neemuch yellow mustard and Mahendragarh black mustard (rai).
• Also: Ceylon cinnamon from Sri Lanka and a classic Bengali panch phoron.

Who it is for

This Indian spice kit is for any family that cooks every day and wants one box that covers North Indian curries, dals, biryanis, chai, pickles and Bengali phoron. Every spice is sourced from its growing region, with no mandi blending. There are no artificial colours, flavours or preservatives.

How to use these whole spices

• Roast and grind cardamom, cloves, pepper, mace, nutmeg and cinnamon into fresh garam masala.
• Temper jeera, rai and panch phoron in hot oil for everyday dal.
• Use fennel, cardamom and cloves for masala chai.
• Use mustard, fenugreek and kalonji for homemade pickles.

Pack sizes and storage

The box comes as one set of 20 spices, about 820 g in all, for a month of cooking. Whole spices keep their aroma longer than ground ones, so grind only what you need. Store each one in an airtight container away from sunlight and moisture.

Pairs well with

For a smaller set, try The Royal Garam Masala Box or The Bengali Kitchen Collection. See every kit in our Spice Bundles collection.

Contents: 20 whole spices
Green Cardamom (Elaichi): 20g
Whole Cloves (Laung): 20g
Black Pepper (Kali Mirch): 20g
Thin Fennel (Patli Saunf): 20g
Bold Fennel (Moti Saunf): 20g
Cassia Cinnamon (Dalchini): 30g
Mace (Javitri): 20g
Shelled Nutmeg (Jaiphal): 20g
Ceylon Cinnamon: 20g
Lakadong Turmeric (Haldi): 50g
Panch Phoron: 100g
Black Mustard (Rai): 100g
Kalonji (Nigella Seeds): 100g
Poppy Seeds (Posto): 50g
Yellow Mustard (Peeli Sarson): 100g
Cumin (Jeera): 50g
Fenugreek (Methi Dana): 50g
Ajwain (Carom Seeds): 50g
Kasuri Methi: 20g
Coriander (Dhania): 50g
Total Net Weight: about 820g
Packaging: Individual airtight resealable pouches

Homemade Garam Masala: Dry-roast cardamom, cloves, pepper, nutmeg, mace and cassia cinnamon together. Grind to a powder and store in an airtight jar.
Chai Masala: Crush cardamom, cloves, pepper, thin fennel and cassia cinnamon. Add to boiling water with tea leaves and milk.
Golden Milk: Simmer Lakadong turmeric with Ceylon cinnamon, crushed pepper and cardamom in warm milk. Strain and drink before bed.
Panch Phoron Tadka: Heat mustard oil, add 1 tsp panch phoron and let it splutter. Pour over dal or sabzi for Bengali flavour.
Aloo Posto: Soak poppy seeds, grind to paste, cook with potatoes and green chillies in mustard oil.
Shorshe Bata: Soak black and yellow mustard, grind with green chillies. Use as base for Bengali fish curries.
Pickles and Chutneys: Use mustard, kalonji, fenugreek and ajwain as the spice base for traditional Indian pickles.
Tadka Dal: Temper cumin, mustard and kasuri methi in ghee. Pour over cooked dal for everyday flavour.

Most whole spices: 12 months from packaging
Whole Cloves: Up to 24 months
Black Pepper: 18 months
Poppy Seeds (Posto): 6 months (store in refrigerator)
Kasuri Methi: 6 months
Store all spices in airtight containers in a cool, dry place away from direct sunlight. Use dry spoons only.